Stories about Rossoblu

101 Best Restaurants: 15 dining destinations in downtown Los Angeles

Patricia Escárcega, Bill Addison • Los Angeles Times • February 7, 2020

-Tart filled with strawberry and sweet cheese if you saved room, or mulberry ice cream if you can only manage one bite. — B.A. 500 Mateo St., Los Angeles, CA 90013, (Mariah Tauger / For The Times) 17. Rossoblu Steve Samson spent parts of

share pastas, including the impeccable tagliatelle al ragù Bolognese. — B.A. 1124 San Julian St., Los Angeles, CA 90015, Salumi served at Rossoblu with squacquerone and crescentine fritte. (Ricardo DeAratanha / Los Angeles Times) 20. Grand

Sonoratown    Orsa & Winston    Bar Amá    Bäco Mercat    Hayato    Bavel    Rossoblu    Grand Central Market    Bon Temps    Bestia    Broken Spanish    Shibumi    Q    Nightshade    The Exchange    Little Sister    Badmaash   

Take-Out Tip of the Day: Rossoblu Is Back for Curbside Takeout

Hailey Eber • Los Angeles Magazine • April 16, 2020

After closing completely for a few weeks, downtown favorite Rossoblu has returned with curbside takeout that can be ordered on Toast. You can grab pasta kits with pre-made sauces and whip up your own tagliatelle bolognese or tortellini with sage

featured on Top Chef. The restaurant also has a number of wines priced under $39 on offer, along with negronis for two, and grocery staples like sugar, flour, and anchovy butter. Perhaps that last one isn’t really a basic staple, but it should be. Rossoblu

Jonathan Gold's 10 best dishes of 2017

Jonathan Gold • Los Angeles Times • December 15, 2017

Rossoblu. Calvin B. Alagot / Los Angeles Times As much as the restaurant conversation here has turned toward New Asian, Modern Mexican or Israeli-influenced cooking, it seemed as if half the major openings this year have been Italian. And first among them

is probably Steve Samson’s Rossoblu, a startlingly large Bolognese restaurant in the new City Market South complex. Minestra nel sacco is an odd specialty for Samson to feature — in Bologna, the plain, sack-cooked dumpling is a staple of fancy home

Verlaine    Cosa Buona    Irenia    Kismet    Holbox    Pizzana    Kobee Factory    Rossoblu    Vespertine    Dialogue   

Amid coronavirus, should you recommend restaurant takeout?

Bill Addison • Los Angeles Times • April 9, 2020

knowing. Rossoblu, Steve Samson’s downtown Italian restaurant, started offering takeout a few days ago after being closed for several weeks. I’m about to order two of his best dine-in dishes, Parmigiano Reggiano dumplings in brodo and lasagna Bolognese

Jonathan Gold says Rossoblu may make you wish you knew a Bolognese grandmother

Jonathan Gold • Los Angeles Times • June 30, 2017

Have you tasted the minestra nel sacco at Rossoblu, more or less a bowl of chicken soup with dumplings cooked in a cloth bag? It’s a pretty common dish in the area around Bologna, and you’ll find lots of recipes for it in Italian cooking magazines

simple home dish; everybody in Emilia-Romagna gets the much more complicated tortellini in brodo instead. And at Rossoblu, where the square little dumplings are released from the sack at table into the bowl of broth into which it is immersed, the dish is

Pizza, pasta and more L.A. Italian takeout for quarantine

Bill Addison • Los Angeles Times • May 13, 2020

Cutlers’ excellent pizzas. Pickup or delivery. 7315 Melrose Ave., Los Angeles, (323) 917-5100, Rossoblu “This is from my mom’s little town … you won’t find it in other parts of Emilia-Romagna or Bologna,” Steve Samson says on a YouTube

Newsletter: How a roaming restaurant critic landed in Los Angeles

Bill Addison • Los Angeles Times • June 29, 2019

the earliest reservations at Broken Spanish (Ray Garcia’s modernist Mexican phenom), Rossoblu (definitely in my top five favorite L.A. pasta restaurants, maybe top three) or the Exchange in the Freehand hotel (come with a group and share the lamb

Review: The Manufactory’s Alameda Supper Club needs more Chris Bianco magic

Bill Addison • Los Angeles Times • May 30, 2019

, meticulously executed plate of ravioli and peas can please, certainly, but this is a ferociously competitive pasta town: Two established top performers, Bestia and Rossoblu, both operate about a mile away from the Manufactory. Alameda Supper Club has to find

Legendary Restaurateur Piero Selvaggio Starts His Second Act With Louie’s By the Bay in Newport Beach

Edwin Goei • OC Weekly • February 13, 2019

process, it distinguished itself from an ocean of old-school red-sauce joints and ushered in the kind of Italian fine dining we know today. Evidence of its influence extends to its alumni: Both Rossoblu’s Steve Samson and Factory Kitchen’s Angelo Auriana

Decade in dining: How Los Angeles became America's best and most exciting food city

Bill Addison • Los Angeles Times • January 3, 2020

, Steve Samson cooking the foods from Bologna, from where his grandmother is from, at Rossoblu. It was the decade we got over the idea of “ethnic cuisine.” This is how millions of people eat, so no more boxing the cuisines of myriad populations into this